The Menu

Dessert menu




light SOUFFLÉ with a hint of Grand Marnier 30 minutes 14,20

...matched with Clos Haut-Peyraguey 2015 15,00
expressive, oily and likeable in the mouth


COULANT of hot chocolate with cinnamon ice cream 20 minutes 14,20
In memory of the first coulant I had at Jean Luc’s restaurant, made by Jordi Butron

...matched with Don Pedro Ximenez Gran Reserva 1988 8,40
a Gran Reserva that provides volume and sweetness


caramelized PUFF PASTRY with hot chocolate and apricot compote 10 minutes 11,50

…served with Pedro Ximenez Hechizo 6,70
chocolate, caramelized puff pastry and Pedro Ximenez, perfect complicity


creamy and crunchy CHOCOLATE , red fruits confits, cake sponge and raspberry sorbet 11,50

... served with Dolç Mataró 7,50
the best sweet carinyena from Catalunya, explosion of sensations with this dessert


creamy CHEESE FLAN with strawberries and lemon granita 11,20

…served with Victoria 2016 6,50
fresh and good acidity in this fantastic muscatel 


fresh apple SORBET, sage and a piece of croissant with Girona apple compote 11,50

…served with Gramona Vi de Gel  6,90
balance of fresh sensations


Fonteta CHEESE with aubergine conserve, honey and lemon 9,90

...matched with Château Violet Lamothe 2015 11,30
A fantastic Sauternes with a good acidity

Selection of handmade CHEESES 14,50

... (Fermió, Manchego Villadiego, Torta del Cassar and blue cheese from Muntanyola)



SUGARFREE DESSERTS SUITABLE FOR DIABETICS Coulant, cottage cheese or fresh fruit

Gluten free desserts, is necessary to advise in the order

 70665 1 Grande